Dorset Rosette Salami

Based on the classic Rosette de Lyon salami from France. Free-range pork is cured with garlic, black pepper, and our own blend of Quatre Epices (ginger, white pepper, cloves, and mace). The sausages are filled into natural hog casings before being fermented and air-dried for several weeks.

The Great Taste judges said “The aroma is enticing - it almost smells like Christmas ham with the cloves and nutmeg coming through but not too strongly. On tasting the pork comes through wonderfully with just a tickle of ginger on the finish.”